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Ingredients
US|METRIC
7 SERVINGS
- 12 oz. dry pasta (I used farfalle)
- 3 Tbsp. olive oil
- 1 zucchini (cut into bite-sized pieces)
- 3 cups broccoli florets (chopped, about 1 small head of broccoli)
- 2 bell peppers (cored and diced into bite-sized pieces , I used 1 yellow and 1 orange bell pepper)
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (peeled and minced)
- salt
- pepper
- 1/2 red onion (a small, peeled and thinly-sliced)
- 1/2 cup balsamic vinaigrette (white, or any favorite balsamic or Italian dressing)
- grated Parmesan cheese (optional topping:)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium170mg7% |
| Potassium370mg11% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C120% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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